Roasted Eggplants, Spelt, Yogurt & Pomegranate

Eggplant will soon have disappeard from the market stalls and with her this amazing variety of white eggplant, tasty and deliciously soft. Therefore, I had to publish this recipe before the Winter days… Eggplants are loaded with antioxidants which are concentrated in its skin that we tend to carefully peel off. By roasting it in your oven, you will be able to eat its skin without any problem. This traditional recipe is usually served with bulgar (wheat), labneh (a thick cream made of goat milk) and spices. I’ve used some spelt instead of wheat, some goat milk yogurt and a lot of lemon. Ingredients:

  • 2 middle size organic eggplants, slices lengthwise
  • 2 tbsp olive oil for roasting the eggplants
  • 1 cup spelt
  • 1 pomegranate seeds
  • the zest and the juice of one lemon
  • 2 large handful pistachios, chopped
  • 2 large handful mint leaves, chopped
  • 2 goat milk yogurts
  • 2 tbsp olive oil
  • Guérande salt and pepper


  1. Cook the spelt following the instructions on the package; drain and set aside
  2. Preheat your oven at 300°F
  3. In a oven dish, place the eggplants with the olive oil and let them roast till they are soft
  4. On your plates, display the eggplants and top with the spelt, the yogurt, the pistachios and the pomegranate seeds
  5. Drizzle with lemon juice and olive oil, top with lemon zest
  6. Add the chopped mint, season to taste before serving

Enjoy !